Sticky hoisin pork fillet with sesame greens & noodles

• hoisin sauce4 tbsp tbsp

  plus extra to serve

• pork fillet↗1

  (about 400g), fat and sinew trimmed

• egg noodle↗4

  nests

• sesame oil↗3 tsp tsp
• kale↗300g g

  spring greens or swiss chard, chopped

• spring onions↗100g g

  sliced

• edamame↗200g frozen podded g

  beans or peas, defrosted

• sesame seeds↗1 tbsp tbsp
• soy sauce↗2 tsp low-salt tsp

  low-salt

• rice vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 7. Brush the hoisin all over the pork and transfer to a foil-lined baking tray. Roast, basting every 10 mins, for 25-30 mins until cooked through. Remove from the oven and leave to rest for 5 mins.

2. 2

   Meanwhile, cook the egg noodles following pack instructions, drain, then toss with 1 tsp sesame oil to stop them sticking together. Heat the remaining sesame oil in a wok or large frying pan, and fry the greens for 4 mins, adding a splash of water to help soften the stalks. Add most of the spring onions and all the edamame beans. Fry for another 2 mins until the greens are tender, then stir in the sesame seeds, soy sauce and rice vinegar. Toss everything to coat well.

3. 3

   Cut the pork into thick slices and serve with the noodles, sesame greens and remaining spring onions sprinkled over the top. Serve with more hoisin sauce, if you like.